Comparative characterization of flavour metabolites in meat of Qianbei brown goat, Sunit sheep, and Tan sheep using headspace solid-phase microextraction gas chromatography–mass spectrometry and relative odour activity value

Abstract This study sought to investigate the volatile flavour profile of foreleg meat from different lamb breeds and to compare the flavour differences among Qianbei brown goat (QBG), Tan sheep (TS), and Sunit sheep (SS) using headspace solid-phase microextraction gas chromatography–mass spectrometry and a relative odour activity value (rOAV) > 1. Principal component analysis and orthogonal partial least squares discrimination analysis were used to analyse metabolic changes. Differential metabolites were selected based on a variable importance projection (VIP) > 1, p < .05, fold change >2, or <0.5. ROAV > 1 combined with flavouromics was used for aroma analysis. Flavouromics analysis showed notable differences in aroma profiles among the TS, QBG, and SS groups. The TS group exhibited the strongest green, fruity, fresh, and fatty flavours. Seven key aroma compounds were identified as contributors to the aroma variations among different lamb breeds. These findings reveal flavour variations between lamb breeds.